Controlling water in your products – through innovative food gum technology

Food Industry Product Catalog

KELCOGEL gellan gum

GENU carrageenan

RheologyGENU pectin

KELTROL xanthan gum

SIMPLESSE

microparticulated whey protein concentrate

That’s Right For You

CP Kelco offers a broad range of hydrocolloids in the industry for controlling the rheology of water-based products. Just as important, we understand how to use these products to create a vast array of consumer goods with unique textures that have excellent shelf life stability. Now a part of J.M. Huber Corporation, CP Kelco has combined with the former Noviant business and is now the leading producer and marketer of cellulose gum (CMC), the most widely-used cellulose derivative in the world.

Our products – xanthan gum, gellan gum, carrageenan, pectin, micropar-ticulated whey protein concentrate and now cellulose gum – serve many functions, including thickening, suspension, stabilization and gelation. Each is an aspect of rheology control.

Rheology control is vital in many products and processes, yet selecting the most appropriate rheology modifier from the wide range commercially available is far from straightforward. Many factors must be taken into consideration, including the desired flow behavior or texture, the required shelf-life, the production equipment available, the nature of the other ingredients, and compliance with regulatory requirements. CP Kelco understands how to take these issues into account when selecting the most appropriate product from our extensive portfolio.

Today’s CP Kelco draws on decades of experience at the forefront of developing hydrocolloids for food and beverage products and applications. We are the world’s largest producer of cellulose gum, xanthan gum and pec-tin, a leading producer of carrageenan and the only producer of gellan gum. Our ten manufacturing facilities are all certified to ISO 9002 standards.

CEKOL cellulose gum

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Product Catalog for the food industry

This product catalog is intended as a starting point to help you match the right CP Kelco product to your unique product or processing requirements.

As indicated in the Selection Guide provided below, there is often more than one way to achieve a given functionality. Our field sales and technical service professionals are happy to work with you to identify the optimum solution for your specific formulation needs.

P R O D U C T P O R T F O L I O

• Carrageenan

• Cellulose gum

• Gellan gum

• Microparticulated whey protein

• Pectin

• Specialty blends

• Xanthan gum

Selection Guide Choosing the right CP Kelco product GENU GENU GENU GENU GUM GENUTINE KELCOGEL KELGUM and KELTROL SIMPLESSE SLENDID CEKOL KELCOGEL

Thickening • • • • • • • • •Gelling • • • • • • Dispersed Phase/ Network Interruption • Syneresis Control • • • • • • • • • • •Emulsion Stabilization • • • • • • •Low pH Stability • • • • • • Heat Stability • • • • • • • • • •Salt Tolerance • • • • • •Suspension • • • • • • • •Clarity • • • • • • • •Opacity •Coating • • • • • •Binding • • • • • • • • •Protein Fortification •Melt Resistance • • • • • • •Creamy Mouthfeel • • • • • • •Protein Interaction • • • • • •Protein Stabilization • • • •

What functionality do you expect from your hydrocolloid?

REFINED LOCUST BEAN GUM

TEXTURIZERS SPECIALTYCARRAGEENAN

GELLAN GUM

SPECIALTY PRODUCTS

XANTHAN GUM MICROPAR- TICULATED

WHEY PROTEIN

SPECIALTY PECTIN

CELLULOSE GUM

S E R V I C E S

• Customer service

• Global sales team

• Technical assistance

• Applications research

• Quality assurance/ regulatory support

• Reliable supply chain

E X P E R T I S E

• Rheology

• Texture analysis

• Hydration/mixing

• Food formulations

• Analytical techniques

• Fermentation science

CARRAGEENAN PECTIN

CEKOL CELLULOSE GUM

GENULACTA CARRAGEENAN

GENU PLUS CARRAGEENAN

GENUVISCO CARRAGEENAN

GENUGEL CARRAGEENAN

GENU GUM

REFINED LOCUST BEAN GUM

GENUTINE

SPECIALTY CARRAGEENAN

GENU PECTIN

GENU TEXTURIZER

KELCOGEL GELLAN GUM

KELCOGEL LT100 GELLAN GUM

KELGUM XANTHAN GUM

KELTROL XANTHAN GUM

SLENDID SPECIALTY PECTIN

C P K E L C O P R O D U C T R A N G E S

SIMPLESSE MICROPARTICULATED

WHEY PROTEIN CONCENTRATE

A P P L I C A T I O N Bakery Bakery mixes • • • • • • • • Breads, muffins and cakes • • • • • • Frozen dough • • • Icings, frostings and glazes • • • • • • • • Beverages Cocktail mixes • • • • • • Dairy milk beverages • • • • • • • • Fruit juices • • • • • • Squash/Dilutable juices • • Neutral soy beverages • • • • • Nutritional and meal replacement • • • • • • • • Powdered soft drinks • • • Powdered coffee/chocolate • • • • Condiments/Relishes BBQ sauce • • • • Ketchup • • • • Relish • • • Salsa • • • Confectionery Aerated confectionery • • • • Caramels • • • • • Gummies and jellies • • • • Ice cream toppings and

variegated sauces • • • Dairy Acidified dairy desserts • • • • Acidified milk drinks • • • • Chocolate milk/flavored milk • • • • • • Cream • • • • • Cream cheese/processed cheeses • • • • • • • • • • Ice cream, frozen desserts • • • • • • • • Milkshakes • • • • • • Mousses/whipped toppings • • • • • • • • • Neutral dairy desserts • • • • • • • • • • Sour cream/dips • • • • • • • • • Yogurts • • • • • • Water Desserts Dessert gels • • • • • • • • Puddings/pie fillings • • • • • • • • • • • Syrups/toppings • • • • • • • Water jellies • • • • • • Dressings Dry mix • • No-fat/low-fat • • • • • • • • • Pourable • • • • • • • • • Spoonable/Mayonnaise • • • • • • • • • Vinaigrette • • • • • Fruit Bakery fillings • • • • • Jams, jellies and spreads • • • Yogurt fruits • • • • Soup/Sauces Cream-based sauces • • • • • • Gravies • • • • • • Marinades • • • • • Powder soups • • Soups • • • • • • Tomato-based • • • • • • • Other Foods Adhesion systems • • • • Margarines/low-fat spreads • • • • • • • Meat Meat, fresh and injected • • Meat-processed • • • • • • Sausage casings •

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S T R U C T U R E O F C A R R A G E E N A N

Carrageenan is a linear polysaccharide,

more specifically a galactan with the

galactose residues linked with alternating

α (1➞3) and β (1➞4) linkages. In addition,

the α (1➞4) linked D-galactose units

often occur as 3,6-anhydro-D-galactose,

and sulphate ester groups may be

present on some or all galactose units.

Carrageenans are typically classified

as three main types: kappa, iota and

lambda carrageenans.

GENU carrageenan The industry standard for gelling and texturizing

GENU carrageenans are purified, natural hydrocolloids extracted from selected spe-cies of red seaweed Rhodophyceae – and are highly active, standardized carrageenans. GENU carrageenans have established their position within the food industry as uniform gelling and texturizing agents of high quality. GENULACTA carrageenans find application in milk systems, GENUGEL carrageenans are used in water systems and GENUVISCO carrageenans are used as thickening/stabilizing agents. Key application areas for GENU carrageenans include dairy systems, beverages, vegetarian foods, meat and poultry products, and water jellies.

GENUTINE carrageenan is a new line of carrageenan-based products based on pat-ented processing technology that allows a range of gelatin-like textures for dessert gels, confectionery and dairy systems.

KEY FEATURES OF GENU carrageenan

• Natural thickening/ gelling agents

• Available in a range of textures

• Gelatin replacement (GENUTINE)

• Stabilizing efficiency

• Outstanding flavor release

• Process tolerant

-O3SOCH2OH

O O

OCH2

OO

OHOSO3

-

-O3SO

-O3SO

CH2OH

CH2OSO3-

HOO

O O

HO

O

D-Galactose-2-sulfate

D-Galactose-4-sulfate

-O3SOCH2OH

OHO O

OCH2

OO

OHD-Galactose-4-sulfate

D-Galactose-2,6-disulfate

3,6-Anhydro-D-galactose-2-sulfate

3,6-Anhydro-D-galactose

L A M B D A C A R R A G E E N A N

I O T A C A R R A G E E N A N

K A P P A C A R R A G E E N A N

Idealized Carrageenan Structures

Derivative of 3-linkedgalactose unit

Derivative of 4-linkedgalactose unit

GENULACTA Primarily used in dairy systems T Y P E F U N C T I O N A L I T Y A P P L I C A T I O N S

CP-100 Milk gel/viscosity Instant puddings, instant flans

LP-41 Soft gelling Dairy desserts, hot/cold fill, powder formulations

LP-75 Strong gelling Dairy products, hot/cold fill

P-100 Strong gelling Dairy desserts, hot fill, powder formulations

PL-93 Strong gelling, cohesive Hot fill desserts and powder formulations

SGI-3F Soft-to-medium gelling, cohesive Desserts, hot/cold fill variegates

K-100 Cocoa suspension, prevents cream separation Chocolate milk

L-100 Prevents whey separation Ice cream, frozen desserts

LF-110 Cocoa suspension, prevents cream separation Chocolate milk

GENUGEL Designed for gelling applications in water desserts and meat products T Y P E F U N C T I O N A L I T Y A P P L I C A T I O N S

CJ Viscosity, foam stabilization, cold water viscosity Water systems

LC-4 Cuttable, elastic gel, syneresis control Water dessert gels

LC-5 Soft, elastic gel Water dessert gels

CHP-200 Strong gelling, water binding, sliceability, moisture retention, Processed meats - hams, rolls, brine stability, improves yield cold eaten sausages

CHP-2 (Fine mesh) Strong gelling, water binding, sliceability, moisture retention, Processed meats - hams, rolls, cold eaten transparent gel, improves yield sausages, aspics

WR-78 Strong, cuttable gel Water dessert gels

GENU Texturizers Specialty systems for targeted applications T Y P E F U N C T I O N A L I T Y A P P L I C A T I O N S

MB-80F Strong gelling, water binding, sliceability, Processed meats - hams, rolls, moisture retention, improves yield cold eaten sausages

MB-85F Strong gelling, water binding, sliceability, moisture retention, Processed meats - hams, rolls, brine stability, improves yield cold eaten sausages

MB-100F/MB-150F Strong gelling, water binding, sliceability, Processed meats - hams, rolls, moisture retention, improves yield cold eaten sausages

MB-101F/MB-151F Strong gelling, water binding, sliceability, Processed meats - hams, rolls, moisture retention, improves yield cold eaten sausages

MA-1/MA-2 Firm gelling in cold and hot conditions Burgers, meatballs, nuggets, meat analogs, veggie products

WR-719 Water binding, gelation, sliceability Water dessert gels

X-106-03/LF-120 Cocoa suspension, prevents cream separation Chocolate milk

GENUVISCO Used to thicken powder formulations instantly T Y P E F U N C T I O N A L I T Y A P P L I C A T I O N S

CSM-2 Thickening, mouthfeel Dry mix dairy mousses and beverages, instant desserts

CSW-2 Viscosity, mouthfeel, body Dry mix beverages and desserts

J Water binding, cohesive gel, viscosity, freeze/thaw stability Water gels

J-DS Viscosity, cocoa suspension, prevents cream separation Caseinate-based artificial milks and creamers, neutral soy beverages

MB-11F Soft gelling, reduces cooking loss, freeze/thaw stability, Pre-cooked meats, spreads, pates, spreadability, moisture retention marinated products

PJ Water binding, viscosity, soft cohesive gel Water systems

GENUTINE Innovative gelling technology providing gelatin-like and novel texturesT Y P E F U N C T I O N A L I T Y A P P L I C A T I O N S

GENUTINE 100-C Gelation, body, structure Dairy desserts

X-9303/310-C Gelation, body, structure Confectionery

GENUTINE 400-C Gelation, body, structure Dessert gels

GENU PLUS New technology for fresh meat applicationsT Y P E F U N C T I O N A L I T Y A P P L I C A T I O N S

GENU PLUS 100 Prevents drip loss, improves process yield, Fresh, frozen and marinated meats improves tenderness and juiciness

Selection Guide for GENU carrageenan

GENU pectin The natural choice for gelling and stabilizing

KEY FEATURES OF GENU pectin

• Thickening/gelling agents for acidic food systems

• Process tolerant

• Outstanding flavor release

• Excellent stability

• Used to create a wide range of textures

Pectin is first and foremost a gelling agent and is used to impart a gelled texture to products, mainly fruit-based foods. The gelling ability is further utilized where a stabilization of multiphase foods is required, either in the final product or at an intermediate stage in the process.

CP Kelco is the world’s leading producer and supplier of pectin to the food industry, a position built up by over half a century of continued excellence. GENU pectins have established their leading position as uniform gelling agents of high quality for jams, jellies and marmalades. GENU pectins are finding increasing use, particularly as gelling agents, but also as viscosity builders, protective colloids and stabilizers in a variety of food products and beverages.

CP Kelco works in close contact with the industry to develop new pectin types and production processes to meet specific demands and new technology within the marketplace.

Key applications where GENU pectin is the hydrocolloid of choice include jams and jellies, fruit preparations for yogurt, fruit drink concentrates, fruit juice, fruit/milk desserts, gelled milk products, confectionery products, and fermented and directly acidified dairy products.

S T R U C T U R E O F P E C T I N

Pectin is a purified carbohydrate product obtained by aqueous extraction of appropriate edible plant material – usually

citrus peel or apples. Pectin consists mainly of galacturonic acid and galacturonic acid methyl ester units forming linear polysac-

charide chains and is normally classified according to its degree of esterification.

There are three classifications of pectin:

• HM (High Ester)

• LMC (Low Ester Conventional)

• LMA (Low Ester Amidated)

These pectins vary in their reactivity with calcium

and what is required to form a gel. HM pectins require

a certain amount of soluble solids and a low pH for

gelation. LMC and LMA are not dependent on pH and

soluble solids, but do require the presence of calcium

for gelation. LMA pectins provide processing tolerance and a controllable gel performance, while LMC pectins provide a softer,

more shear tolerant system.

H I G H E S T E R P E C T I N

A M I D A T E D L O W E S T E R P E C T I N

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H I G H E S T E R F U N C T I O N A L I T Y A P P L I C A T I O N S

AS CONFECTIONERY Gelation, low setting temperature Confectionery

B RAPID SET Gelation, high setting temperature Jams and jellies with 65-75% soluble solids

A MEDIUM RAPID SET Gelation, medium setting temperature Jams and jellies with 65-75% soluble solids

D SLOW SET Gelation, low setting temperature Jams and jellies with 65-75% soluble solids

G SLOW SET Gelation, high break strength, Jams and jellies with 65-75% soluble solids, low setting temperature confectionery

DD EXTRA SLOW SET Gelation, low setting temperature Jams and jellies with 65-75% soluble solids, confectionery

BA-KING Gelation, bake stability High solids, bake stable and pumpable fruit fillings at 65% soluble solids

JMJ Protein stabilization Acidified milk and soy drinks

YM-100-L/H Protein stabilization for low solid drinks Acidified milk and soy drinks, high and low milk solids

YM-115-L/H Protein stabilization for low solid drinks Acidified milk and soy drinks, high and low milk solids

YM-150-L/H Protein stabilization for low solid drinks Acidified milk and soy drinks, high and low milk solids

VIS Viscosity and mouthfeel Fruit beverages

106BP Viscosity and mouthfeel Fruit beverages

BIG Volume increase and water binding Dough products

FREEZE Freeze stability, volume increase Frozen dough products

X-107-03/GENU TEXTURIZER DP-500 Provides stability, mouthfeel R-T-D juice-based and fruit-flavored beverages

L O W E S T E R C O N V E N T I O N A L F U N C T I O N A L I T Y A P P L I C A T I O N S

LM-12 CG Gelation, high calcium reactivity Jams and jellies, fruit spreads, yogfruits, fruit fillings with 25-45% soluble solids

LM-18 CG Gelation, medium calcium reactivity Jams and jellies, fruit spreads, yogfruits, fruit fillings with 45-60% soluble solids

LM-22 CG Gelation, low calcium reactivity Jams and jellies, fruit spreads, yogfruits, fruit fillings with 60-75% soluble solids

LM-18 CG-YA Gelation Set or stirred yogurt

L O W E S T E R A M I D A T E D F U N C T I O N A L I T Y A P P L I C A T I O N S

LM-101 AS Gelation Low sugar jams and jellies, fruit spreads, yogfruits, fruit fillings with 45-60% soluble solids

LM-102 AS Gelation Low sugar jams and jellies, fruit spreads, yogfruits, fruit fillings with 30-50% soluble solids

LM-104 AS Gelation Low sugar jams and jellies, fruit spreads, yogfruits, fruit fillings with 20-40% soluble solids

LM-101 AS-FG Gelation, low calcium reactivity Low sugar jams with 45-60% soluble solids

LM-102 AS-FG Gelation, medium calcium reactivity Low sugar jams with 30-50% soluble solids

LM-104 AS-BG Gelation, high calcium reactivity Bakery glazings

LM-106 AS-YA Syneresis control, body, structure, Set or stirred yogurt creaminess

YA-100 Texture, creaminess Pectin/agar blend-set or stirred yogurt

Selection Guide for GENU pectin

Please contact your local CP Kelco Representative or Distributor regarding product availability and regulatory compliance in your region.

GENU GUM Highly refined LBG used in combination with carrageenan for transparent gelled solutions

KEY FEATURES OF GENU GUM

LBG products

• Clarity

• Syneresis control

• pH stability

• Low use levels

GENU GUM locust bean is a highly refined locust bean gum obtained from the seeds of the carob tree. It is manufactured through a series of crushing, sifting and grinding steps to separate the endosperm of the seed from the hull. Further clarification of the product ensures a highly functional and transparent product.

Locust bean gum has long been used for moisture control and viscosity in food products. Locust bean gum is acid stable over a wide pH range and, therefore, used in both neutral and acidic systems.

Synergistic interactions with both xanthan and carrageenan have also created a demand for this polymer. With xanthan, the interaction results in a gelled system suitable for structure and syneresis control in systems such as pet foods, processed and cream cheeses, and dessert gels. When blended with kappa carrageenan, the resulting gel is less brittle and more elastic than kappa carrageenan alone. In this blended system, locust bean gum also inhibits syneresis. This synergy is used extensively in ready-to-consume (RTC) shelf-stable dessert gels.

P R O D U C T P R O P E R T I E S F U N C T I O N A L I T Y A P P L I C A T I O N S

RL-60 Standard mesh, standardized with sugar Water binding, syneresis control, Primarily RTC dessert gels texture modification

RL-200 Fine mesh, standardized with sugar Water binding, syneresis control, Primarily RTC dessert gels texture modification

RL-200-Z Fine mesh, sugar-free Water binding, syneresis control, Primarily RTC dessert gels texture modification

P R O D U C T L I N E

S T R U C T U R E O F L O C U S T B E A N G U M

Locust bean gum is a linear molecule

composed of a mannose backbone

with irregularly positioned galactose

side chains. The chain is comprised of

β-D-mannopyranosyl units linked 1,4

with side chains of single-membered

α-D-galactopyranosyl units.

Locust Bean Gum

O

O

CH2OH

HO

CH2OH

OH

OHO

O

CH2

OH HOOH HO

OCH2OH

OH HO

OCH2OH

OH HO

O

O O O O

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➞3)-ß-D-Glcp-(1➞4)-ß-D-GlcpA-(1➞4)-ß-D-Glcp-(1➞4)- ∞ -L-Rhap-(1➞ www.cpkelco.com 9

KELCOGEL gellan gum Innovative opportunities in gelling and stabilizing

KEY FEATURES OF KELCOGEL gellan gum

• Outstanding flavor release

• High gel strength

• Excellent stability

• Process flexibility and tolerance

• Sparkling clarity

• Range of textures available

• Flexibility in melting and setting points

• Suspension efficiency

G E L L A N G U M S T R U C T U R E

The molecular structure of gellan gum is a linear chain based on repeating glucose,

rhamnose and glucuronic acid units. In its native or high acyl form, two acyl substituents

– acetate and glycerate – are present. Both substituents are located on the same glucose

residue, and on average, there is one glycerate per repeat and one acetate per every two

repeats. In low acyl gellan gum, the acyl groups are removed completely. The acyl groups

have a profound influence on gel characteristics. The high acyl form produces soft, elastic,

non-brittle gels, whereas the low acyl form produces firm, non-elastic, brittle gels.

G E L T E X T U R E P A R A M E T E R S F O R L O W A N D H I G H A C Y L G E L L A N G U M

KELCOGEL LT100 High acyl KELCOGEL Low acyl

HARDNESS

BRITTLENESS

MODULUSELASTICITY

KELCOGEL gellan gum is a water-soluble polysaccharide produced by fermentation. This multifunctional gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures.

Gellan gum is extremely effective at low use levels in forming gels, resulting in improved flavor release in the end-product. KELCOGEL gellan gums are available in two types, high and low acyl content:

Low acyl KELCOGEL products form hard, non-elastic, brittle gels, whereas KELCOGEL LT100 is high acyl and forms soft, very elastic, non-brittle gels. Varying the ratios of the two forms of gellan produces a wide variety of textures. KELCOGEL and KELCOGEL LT100 can be used at low concentrations to form fluid gels.

S T R U C T U R E O F N A T I V E O R H I G H A C Y L G E L L A N G U M

S T R U C T U R E O F L O W A C Y L G E L L A N G U M

n

HO

OH OHOHOH

OH OH

OH

CH3

CH2OHCH2OH COO–M+

O

O

O

O

O

OO

O

ACETATE GROUP

GLYCERATE GROUP

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KELCOGEL gellan gum In fluid gels

P R O D U C T G E L T E X T U R E S O L U T I O N C L A R I T Y A P P L I C A T I O N S

KELCOGEL Firm, non-elastic Transparent Bakery fillings, fruit products

KELCOGEL F Firm, non-elastic Transparent Beverages, confections, dessert gels, bakery icings

KELCOGEL LT100* Elastic, non-brittle Opaque Sauces and spoonable dressings, fruit fillings and preparations, cultured dairy, confections

* Not recommended for use in neutral pH dairy applications. KELCOGEL HM-B gellan gum is required for use in these applications.

Shearing during cooling disrupts the normal gelation of gellan gum (both high acyl and low acyl forms) and results in a smooth, homogenous, pourable structured liquid or ‘fluid gel’. This type of system is extremely pseudoplastic and highly efficient at suspending a wide variety of solids and liquids, including emulsified oil droplets, herbs, fruit pulp and cocoa.

Fluid gel formation is also employed in the production of dairy products, spreads, dressings and sauces using scraped surface heat exchangers or during HTST/UHT processing.

Gentle agitation of a weak gellan gum gel, after it is set, is also sufficient to form a smooth, pourable fluid gel. This means that fluid gels can be formed using standard filling operations.

Selection Guide for KELCOGEL gellan gum

KELCOGEL gellan gum specialty products A range of specialty products for a variety of food formulation needsP R O D U C T I N G R E D I E N T L A B E L T Y P I C A L A P P L I C A T I O N S B E N E F I T S

KELCOGEL BF Sodium citrate Bakery fillings Heat stability, sparkling clarity, outstanding Sugar Yogurt fruits flavor release, exceptional process tolerance, Gellan gum acid stability

KELCOGEL BF10 Sugar Bakery fillings Heat stability, sparkling clarity, outstanding Gellan gum (high solids) flavor release, exceptional process tolerance, Sodium citrate Yogurt fruits acid stability

KELCOGEL HS-B Sugar Neutral soy beverages Cocoa suspension, mineral suspension, Gellan gum low mouthfeel contribution

KELCOGEL HM-B Sugar Neutral pH dairy beverages Cocoa suspension, mineral suspension, Gellan gum low mouthfeel contribution

KELCOGEL IF Sugar Icings, frostings, piping jellies, Moisture retention, excellent sheen, good Gellan gum low- and reduced-fat frostings, adhesion, excellent spreadability, heat stable, Sodium citrate sweet roll icings, royal icings quick drying, outstanding flavor release

KELCOGEL JJ Sodium citrate Non-standard jams Excellent stability, high gel strength, sparkling Gellan gum and jellies, fruit fillings clarity, heat stable, exceptional process tolerance, acid stability, no solids requirements

KELCOGELTM PS Sugar Ready-to-drink fruit juice Color stabilization, pulp suspension, Gellan gum beverages mineral suspension, low mouthfeel contribution Pectin

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KELTROL xanthan gum The industry thickening and stabilizing standard

KEY FEATURES OF KELTROL xanthan gum products

• Pseudoplastic rheological properties (viscosity recovers after shear is stopped)

• Soluble in hot or cold water

• Stable over a range of pH and temperatures

• Compatible with and stable in systems containing high concentrations of salt

• Excellent suspension for insoluble solids and oil droplets

• Resistant to enzymatic degradation

• Synergistic interaction with galactomannans

Exceptional thickening and stabilizing abilities make KELTROL xanthan gum products a common component in many food systems. For salad dressings, KELTROL xanthan gum products are the stabilizers of choice, keeping ingredients suspended uniformly while providing excellent pourability without flavor masking. The dramatic thickening capability of low concentrations of KELTROL xanthan gums provides improved mouthfeel in products such as syrups and powdered juice drinks.

KELTROL xanthan gums function as hydrophilic colloids to thicken and stabilize emulsions, foams and suspensions. This unique combination of properties allows KELTROL xanthan gum products to perform beyond the limits of many other commercially available hydrocolloids. Food formulators can choose from a family of KELTROL products designed to meet specific needs and processing conditions.

S T R U C T U R E O F X A N T H A N G U M

Xanthan gum is a high molecular weight polysaccharide produced by viscous

fermentation. Its unique functionality compared to other commercial polysaccharides is pro-

vided by the actual structure of the xanthan gum molecule. The polymer backbone

is made up of β-1,4-linked D-glucose residues and, therefore, is identical to the cellulose

molecule. A trisaccharide branch containing one glucuronic acid unit between two

mannose units is linked to every other glucose unit at the C(3) position.

R2 = H, R3 = CCH3

R1 = H or CCH3

M = Na, K, 1/2Ca

nOH

OH

HO

R2O

OH

OH

OH

OH OH

OH

CH2OH

CH2OR1

CH2OR3

CO2 M

CH2OH

+– CO2 M+–

CH3

–

–

O

O

O

O

O

O

O O

O

O

O

=

O

=

R2, R3 = C

R2, R3 = H

or

or

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Selection Guide for KELTROL xanthan gum

P R O D U C T P R O P E R T I E S P A R T I C L E S I Z E T Y P I C A L A P P L I C A T I O N S

KELTROL / Highly versatile 80 mesh (175 µm) Dressings, frozen desserts, sauces, milk and KELTROL 521* cream puddings, marinades, fruit preparations, salsas, instant desserts, relishes, bakery products, syrups

KELTROL BT Brine tolerant 80 mesh (175 µm) BBQ sauces, marinades, soy sauce-based Hydrates in systems products, hot sauces, relishes up to 20% salt Transparent

KELTROL F Rapid hydration 200 mesh (75 µm) Dry mix dressings, dry mix beverages, (with dispersant) bakery mixes

KELTROL FSF Smooth flow properties 200 mesh (75 µm) Dry mix dressings, bakery mixes Rapid hydration (with dispersant)

KELTROL GM Granular mesh 42 mesh (355 µm) Relishes, sauces, fruit toppings Low dusting Dispersible

KELTROL HP / Excellent suspension 80 mesh (175 µm) Dressings, sauces, marinades KELTROL HP 594* High viscosity at low-use level

KELTROL RD Transparent 14 mesh (1,190 µm) Relishes, salsas, fruit toppings Low dusting Very dispersible Agglomerated

KELTROL RD 576 Low dusting 14 mesh (1,190 µm) Relishes, salsas, fruit toppings Very dispersible Agglomerated

KELTROL SF Smooth flow properties 80 mesh (175 µm) Dressings, syrups, fruit toppings

KELTROL CG-SFT Smooth flow properties 80 mesh (180 µm) Table syrups and sugar-free syrups Transparent Low dusting

KELTROL T / Highly versatile 80 mesh (175 µm) Vinaigrette-style dressings, clear KELTROL T 622* Transparent beverages, relishes, syrups

KELTROL TF Transparent 200 mesh (75 µm) Powdered soft drinks, dry mix dressings Rapid hydration (with dispersant)

KELTROL 630 †† Improved acid stability 80 mesh (75 µm) Sauces, beverages, dressings Increased synergy with guar Lower use level Hydrates in moderate salt systems

KELTROL T 630 †† Transparent 80 mesh (175 µm) Vinaigrette dressings, clear beverages Improved acid stability that require clarity Hydrates in moderate salt systems

* This form is functionally equivalent to the product above it with the added benefits of being less dusty and having improved dispersion/hydration characteristics under typical plant mixing conditions.

†† Not approved for sale in Europe.

Note: KELTROL products (except KELTROL 630) comply with EC Directives 1829/2003 and 1830/2003. Some customers have set internal standards concerning the use of traceable non-GMO ingredients that exceed the requirements of these EC Directives. Our KELTROL [E] product line is designed to meet these special needs.

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Xanthan gum interacts synergistically with galactomannans to provide a wide range of rheological properties. Galactomannans are branched hydrocolloids in which the mannose backbone is partially substituted by single-unit galactose side chains in an irregular pattern. Those galactomannans with fewer side chains and more unsubstituted regions react more strongly with xanthan gum. The interaction between xanthan gum and guar gum results in a synergistic increase in viscosity, while blends of xanthan and locust bean gum produce heat-reversible gels. KELGUM xanthan gum specialty products contain xanthan gum in combination with one or more of guar gum, locust bean gum and carrageenan.

P R O D U C T I N G R E D I E N T L A B E L F U N C T I O N A L I T Y A P P L I C A T I O N S

KELGUM Xanthan gum Gelling Processed cheeses, cottage cheese dressings, Locust bean gum Thickening aspics, patés, pudding and pie fillings, pet food Syneresis control

KELGUM GFS Xanthan gum Gelling Processed cheeses, sour cream, cottage Locust bean gum Thickening cheese, dressings, cream cheese, ricotta Guar gum Syneresis control cheese, cheesecake, dry mix bakery blends

KELGUM 87 Guar gum Suspension Processed cheese, cold-pack cheese, sorbet, Xanthan gum Thickening sherbet, soft-serve, sauces, dry blend bakery Stabilization mixes, tortillas, beverages, dry mixes

KELGUM 200 Guar gum Stabilizer Ice cream, frozen desserts, freezer milkshakes, Emulsifiers Processing aid frozen novelties Xanthan gum Carrageenan

KELGUM 280 Guar gum Stabilizer Soft-serve ice cream, soft-serve yogurt Emulsifiers Processing aid Xanthan gum Carrageenan

KELGUM 331 Guar gum Suspension Food service dressings, sauces, Xanthan gum Thickening cold-pack cheese Stabilization

KELGUM XK9 Xanthan gum Suspension Ice cream, sorbet, milkshakes Guar gum Thickening Carrageenan

Selection Guide for KELGUM xanthan gum specialty products

KELGUM xanthan gum specialty products A range of specialty products for a variety of food formulation needs

14 www.cpkelco.com

SIMPLESSE microparticulated whey protein concentrate A natural, nutritious dairy ingredient with superior mouthfeel

ALL NATURAL: SIMPLESSE microparticulated whey protein concentrate is a patented, natural dairy ingredient made from whey protein concentrate that under-goes a unique microparticulation process used in a variety of food formulations.

MULTIFUNCTIONAL: SIMPLESSE is a versatile product that provides significant functional benefits in a wide range of full- and low-fat food applications. (Microparticulation is the key for multifunctional properties.)

UNIQUE PARTICLE SIZE AND SPHERICAL SHAPE: The controlled microparticulation process produces uniform microparticles averaging 1 micron in diameter, and prevents the formation of large protein agglomerates. Microparticulated protein has been proven to be more digestible than other proteins. As a result of their consistently small size and uniform spherical shape, SIMPLESSE microparticles in suspension behave like a creamy fluid and provide a unique set of functionalities. SIMPLESSE products are functional under extreme conditions like low pH, retort and high shear processing. SIMPLESSE is also widely used throughout the world to enhance the quality of low-fat foods. The SIMPLESSE particle size allows it to behave almost identically to fat globules.

EASY TO USE: SIMPLESSE is a free-flowing powder that is readily rehydrated with no special processing required. FRIENDLY LABEL: SIMPLESSE is a natural dairy ingredient and can be labeled as ‘whey protein concentrate’, ‘milk protein’ or ‘dairy protein’. LONG SHELF LIFE: SIMPLESSE has a shelf life of 18 months. PRODUCT LINE: SIMPLESSE is made in a variety of protein concentrations. All are free-flowing powders.

KEY FEATURES OF SIMPLESSE

• Promotes smoothness and creaminess

• Softens structure and provides tenderness

• Stabilizes emulsions and foams

• Contributes opacity

• Inhibits ice crystal growth

• Increases volume in baked goods

• Reduces processing time

• Can reduce fat and calories

• Provides high quality protein

• Heat stable

Selection Guide for SIMPLESSE microparticulated whey protein concentrateP R O D U C T I N G R E D I E N T L A B E L F U N C T I O N A L I T Y A P P L I C A T I O N S

SIMPLESSE 100 Microparticulated whey Moisture retention Cakes, muffins, brownies, natural and processed protein concentrate Network interruption cheeses, cream cheese, ice cream and frozen (53% protein) Emulsification desserts, retorted nutritional drinks, margarines and Opacity spreads, cheesecake, coffee creamers, dressings, Protein fortification creamy sauces and soups, sports nutrition Heat stability beverages, adult nutrition, acidified milk drinks, Smoothness meal replacement, sour cream and dips, Creamy mouthfeel cottage cheese dressings, fluid milk

SIMPLESSE 500 Microparticulated whey Moisture retention Natural and processed cheeses, cream cheese, protein concentrate Network interruption frozen desserts (fat free, no sugar added), (35% protein) Emulsification dips, puddings, cheesecakes, processed meats

SIMPLESSE 730 †† Microparticulated whey Moisture retention Pastry crusts, biscuit doughs, cookies, protein concentrate, Network interruption cakes, muffins emulsifier blend Emulsification

SIMPLESSE CC Microparticulated whey Emulsion stabilization Dry mix soups and sauces, cream sauce, protein concentrate, Heat stability soups and compound butters with more than xanthan gum Acid stability 15% fat Abuse tolerance

†† Not approved for sale in Europe.

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SLENDID specialty pectin is a patented product, originally developed as a fat replacer – and like traditional pectins, it can also function as a thickener, stabilizer and gelling agent in a wide range of products.

The SLENDID product line offers product developers a label-friendly, highly functional product for body, mouthfeel and structure. Since the SLENDID product line is based on pectin, it offers excellent stability to heat, pH, shear and salt. Low use levels and a clean, neutral taste ensure that the flavor of the finished product is not influenced.

A range of SLENDID products is available to suit a variety of processing conditions:

SLENDID 120 specialty pectin is an amidated low ester (LMA) pectin, while SLENDID 100 is a low ester (LM) pectin. They are both used as fat replacers and viscosifiers in products like mayonnaise, veggie dips, and dressings.

SLENDID specialty pectin Specialty pectin products used as fat replacers and texturizers

KEY FEATURES OF SLENDID

• Smooth and creamy mouthfeel

• All-natural, label-friendly

• Process-friendly

• Rheology suitable for any application

• Cost-effective

• Controls syneresis

• Clean, neutral flavor

• Excellent flavor release

• Shelf stable

SLENDID Microgels

G R A D E T Y P E F U N C T I O N A L I T Y A P P L I C A T I O N S

SLENDID 200* high ester fat mimetic beverages mouthfeel cultured dairy mayonnaise dressings sauces spreads ice cream

SLENDID 100** low ester fat mimetic mayonnaise viscosity dressings veggie dips cakes cookies cheese

SLENDID 120 amidated low ester fat mimetic mayonnaise viscosity dressings sauces cheese

* SLENDID 200 does not dissolve, but rather swells instantly into soft particles creating the fat sensation in the

final product. It performs well in ‘cold processing’ in both products with acid and neutral pH. Apart from being an integral part of formulating for low-fat applications, it can also be used in full-fat products to enhance product appeal and functionality.

** SLENDID 100 requires pre-hydration and shearing (homogenization) to ensure full functionality in most applica-tions. Low ester pectins and amidated low ester pectins require calcium to form gels, and gelation may take place across a wide pH range (2.8-7.0).

P R O D U C T L I N E

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CEKOL cellulose gum represents a highly purified range of cellulose gums obtained from natural cellulose. It is manufactured through a chemical reaction of cellulose with monochloroacetic acid yielding carboxymethyl cellulose which is a water soluble stabilizer and thickener widely used in food applications.

Cellulose gum is stable over a wide pH range and can be used in both neutral and acidic products. Excellent stabilization of dairy and soy proteins in acidic dairy products can be achieved with cellulose gum leading to improved shelf life.

Key applications in which CEKOL cellulose gum is used as the active hydrocolloid include all kinds of edible ices, dairy drinks, juice drinks, squash drinks, instant drinks, mayonnaise, fruit/pudding sauce, syrups, spreadable cheeses, cream cheese, savoury sauces, etc.

S T R U C T U R E O F C E K O L C E L L U L O S E G U M

Cellulose gum is the purified carboxymethyl ether of cellulose.

CEKOL cellulose gum The cost effective stabilizer and thickener for food products

KEY FEATURES OF CEKOL cellulose gum

• Thickening and binding

• Crystal growth inhibition

• Particle suspension and stabilization

• Modification/Improvement of rheology

• Addition of body and mouthfeel

• Foam stabilization

• Shelf life extension of baked goods

• Texture enhancement

• Consistent quality

• Film forming

• Water retention

G R A D E V I S C O S I T Y * ( 1 % ) , m P a • s ( c P ) V I S C O S I T Y * ( 2 % ) , m P a • s ( c P )

CEKOL 30 2-5 20-50

CEKOL 150 5-25 50-250

CEKOL 300 20-40 200-400

CEKOL 700 40-100 400-1000

CEKOL 2000 100-300 1000-3000

CEKOL 4000 300-700 3000-7000

CEKOL 10000 700-1500 –

CEKOL 10000 I 400-900 –

CEKOL 10000 A 700-1500 –

CEKOL 30000 1500-4500 –

CEKOL 30000 A 1500-4500 –

CEKOL 50000-W 4500-6500 –

CEKOL 50000 4500-9000 –

CEKOL 100000 >9000 –

* Viscosity measured according to CP Kelco standard method.

OH

OH

OH

OCH2COONa

OH

CH2OHCH2OCH2COONa

CH2OH

OH

CH2OH

OH

OCH2COONaO

OO

O

O O

O

O

P R O D U C T L I N E

www.cpkelco.com 17

Selection Guide for CEKOL cellulose gumP R O D U C T V I S C O S I T Y * A T 1 % F U N C T I O N A L I T Y T Y P I C A L A P P L I C A T I O N S

CEKOL 30 2-15 stabilizer (acidified) dairy products binder baked goods/bakery mixes texture improvement

CEKOL 150 5-25 stabilizer sausage casings CEKOL 300 20-50 binder (acidified) dairy products easy peeling agent baked goods/bakery mixes water binder processed meat texture improvement

CEKOL 700 40-100 stabilizer (acidified) dairy products CEKOL 2000 100-300 improve mouthfeel instant chocolate/capuccino CEKOL 4000 300-700 quick hydration powdered drinks binder petfood foam stabilizer batters viscosity regulator cheese products texture improvement baked goods/bakery mixes water retention sauces/dressings processed meat mayonnaise/ketchup

CEKOL 4000 300-700 stabilizer ice cream CEKOL 10000 700-1500 improve mouthfeel cheese products CEKOL 10000 I 400-900 crystal growth inhibitor instant chocolate/capuccino I (ice cream) grade binder powdered drinks CEKOL 10000 A 700-1500 viscosity regulator confectionery A (acid stable) grade sauces/dressings mayonnaise/ketchup

CEKOL 30000 1500-4500 stabilizer beverages/fruit juices CEKOL 30000 A 1500-4500 improve mouthfeel tortillas A (acid stable) grade crystal growth inhibitor cheese products CEKOL 50000W 4500-6500 viscosity regulator pudding/fruit sauces binder syrups fruit fiber stabilizer petfood texture improvement pie fillings icings/glazings pastry fillings powdered drinks baked goods/bakery mixes instant chocolate/cappucino sauces/dressings mayonnaise/ketchup Note: All of the above CEKOL grades are of non-GMO origin and are also available in P (powder) grade and in G (coarse) grade.

(CEKOL 50000) 4500-9000 — — (CEKOL 100000) >9000 Note: Produced from cotton cellulose. At the date of publication the genetic modifications in cotton were not approved for food applications in the EU or for imports into the EU

S P E C I A L T Y P R O D U C T NYMCEL ZSX-W1 Tablet Disintegrant Sweetener Tablets 1 Cross-linked CMC (croscarmellose sodium). E number of cross-linked CMC is E468.

* Viscosity measured according to CP Kelco standard method.

All CEKOL grades have a purity of minimum 99.5% and fully comply with FCC and BP/EP/USP regulations. CEKOL cellulose gum can be labeled as ‘cellulose gum’ or E466 in the EU and as ‘cellulose gum’ in the U.S.A. CEKOL cellulose gum is produced either in Sweden (Skoghall plant) or in the Netherlands (Nijmegen plant).

The information contained herein is, to our best knowledge, true and accurate, but all recommendations or suggestions are made without guarantee, since we can neither anticipate nor control the different conditions under which this information and our products are used. THERE ARE NO IMPLIED OR EXPRESS WARRANTIES OF FITNESS FOR PURPOSE. Each manufacturer is solely responsible for ensuring that their final products comply with any and all applicable federal, state and local regulations. Further, we disclaim all liability with regard to its customers’ infringement of third party intellectual property including, but not limited to, patents. We recommend that our customers apply for licenses under any relevant patents.

GENU, GENULACTA, GENUGEL, GENUTINE, GENUVISCO, KELCOGEL, KELTROL, KELGUM, SIMPLESSE, and SLENDID are registered trademarks of CP Kelco U.S., Inc. and may be registered or pending registration in other countries.

CEKOL is a U.S. registered trademark owned by CP Kelco Oy. This mark may also be registered or pending registration in other countries.

© 2007 CP Kelco U.S., Inc. Rev 04/07

Argentina CP Kelco Argentina S.A. Bolivar 187 - 6th A C1066AAC Buenos Aires Argentina Tel: +54 11 4331 8483 Fax: +54 11 4331 8483

Brazil CP Kelco Limeira S.A. Rua Teixeira Marques, 845 Caixa Postal 21 Chácara São José, Limeira São Paulo, Brazil CEP: 13845-127 Tel: +55 19 3404 4600 Fax: +55 19 3451 1948

China CP Kelco Services ApS Shanghai Rep. Office (Rm 701, 703, 704) Xingyuan Tech. Plaza #418 Guiping Road Cao He Jing Hi-Tech Park Xuhui District, Shanghai 200233 Tel: +86 21 5175 8488 Fax: +86 21 5175 8499

Denmark CP Kelco ApS Ved Banen 16 DK 4623 Lille Skensved Denmark Tel: +45 56 16 56 16 Fax: +45 56 16 94 46

Finland CP Kelco Oy Kuhnamontie 2 PL 500 FIN-44101 Äänekoski Finland Tel: +358 14 518-3000 Fax: +358 14 518-3003

France CP Kelco France S.A.R.L. Tour Neptune 20 place de Seine F-92086 Paris La Défense Cedex 20 France Tel: +33 (0) 1 49 03 78 00 Fax: +33 (0) 1 49 03 78 29

Germany CP Kelco Germany GmbH Neuer Wall 63, D-20354 Hamburg Germany Tel: +49 (0) 40 37 49 92-0 Fax: +49 (0) 40 36 57 47

India CP Kelco Services ApS India Rep. Office 4014-4019 Oberoi Garden Estates Chandivli Farms Road / Off Saki Vihar Road Andheri (E), Mumbai – 400 072 India Tel: +91 22 2847 4607, 2847 5608 Fax: +91 22 2847 6066

Japan CP Kelco Japan ApS Izumi Kamiyacho Bldg. 8-1, Higashi-Azabu 1-chome Minato-ku, Tokyo 106-0044 Japan Tel: +81 (3) 3560 7313 Fax: +81 (3) 3560 7316

Mexico CP Kelco Services ApS Montecito #38 Piso 31 Oficina 12 Col. Nápoles, C.P. 03810 México D.F. México Tel: +52 (55) 90-00-52-33 Tel: +52 (55) 90-00-52-34 Tel: +52 (55) 90-00-52-35 Fax: +52 (55) 90-00-52-36

The Netherlands

CP Kelco B.V. Delta 1P, Building L’Aimant Business Park IJsseloord 2 6825 ML Arnhem The Netherlands Tel: +31 26 365 3200 Fax: +31 26 365 3299

CP Kelco B.V. Winselingseweg 12 6541 AK Nijmegen The Netherlands Tel: +31 24 371 9900 Fax: +31 24 371 9999

Poland

CP Kelco Poland Sp. Z o.o. UI. Marcelinska 90 60-324 Poznan, Poland Tel: +48 61 860 20 96 Fax: +48 61 860 20 95

Russia

CP Kelco Moscow Rep. Office 32/2 building 4, Kadashevskaya emb. Business Center “Kadashevskaya Sloboda” 115035 Moscow Russia Tel: +7 495 937 36 47/48 Fax: +7 495 937 36 27

Singapore

CP Kelco Singapore (Pte) Ltd. 151 Lorong Chuan #06-07 New Tech Park Singapore 556741 Tel: +65 6491 9100 Fax: +65 6491 9101

Sweden CP Kelco AB Badhusgatan 1 Box 502 SE-663 29 Skoghall Sweden Tel: +46 54 514900 Fax: +46 54 514920

United Kingdom CP Kelco UK, Ltd. Cleeve Court, Cleeve Road Leatherhead Surrey KT22 7UD United Kingdom Tel: +44 (0) 1372 369 400 Fax: +44 (0) 1372 369 401

United States CP Kelco U.S., Inc. 123 N. Wacker, Floor 20 Chicago, IL 60606 U.S.A. Tel: +1 (312) 554 7800 Tel: +1 (800) 535 2687 Tel: +1 (888) 425 9275 Fax: +1 (312) 554 7804

CP Kelco U.S., Inc. 1000 Parkwood Circle Suite 1000 Atlanta, GA 30339 U.S.A. Tel: +1 (678) 247 7300 Fax: +1 (678) 247 2797

CP Kelco U.S., Inc. 8355 Aero Drive San Diego, CA 92123 U.S.A. Tel: +1 (858) 292 4900 Fax: +1 (858) 292 4901

e-mail: solutions@cpkelco.com www.cpkelco.com